ATLANTA —Many operators don’t know what to do when disaster strikes because they rarely plan ahead for such an occurrence, giving consultants versed in the subject an opportunity to be of service. That was the viewpoint of Food Service Consultants Society International North American Conference speakers Ruby Puckett and L. Charnette Norton, registered dieticians and co-authors in conjunction with the American Dietetic Association of “Disaster and Emergency Preparedness in ...
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